Chicken And Spaghetti Ole Recipes

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

CHICKEN OLE

Steps:

• In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

CHICKEN AND SPAGHETTI, OLE!

Steps:

• Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.
• Melt butter in large skillet and saute the onion and green pepper.
• Pour onion mixture into a large bowl and add remaining ingredients, tossing to combine.
• Pour into prepared baking dish and bake in preheated oven until cheese is melted and bubbly.
• NOTE: This dish may be prepared ahead and refrigerated or frozen. Increase baking time to be sure it is completely heated.

ONE-PAN CRISPY SPAGHETTI AND CHICKEN

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
• Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
• Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
• Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
• While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
• After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

CHICKEN OLE CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 dish with nonstick spray.
• In a bowl, combine the chicken, chilies, tomatoes, 1 cup broth, soups, and onion; set aside.
• Warm 10 tortillas in the microwave. Cut into wedges.
• Layer the tortillas on the bottom of a greased 9×13 pan. Spoon 1/2 cup of broth over the tortillas. You don't want to soak them, just a little to soften them up.
• Top with 1/2 the chicken mixture and sprinkle with 1/2 the cheese.
• Repeat layers, starting with 10 more tortillas warmed and cut in quarters. Spoon the remaining 1/2 cup of broth over the tortilla layer, then add the chicken mixture and cheese. Cover with foil that has been sprayed with nonstick spray.
• Bake for 45 minutes. Uncover and bake an additional 10 minutes. Broil for the last 2-3 minutes of the cooking time. Let sit 10-15 minutes before serving.

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.